Rice-And-Meat-Stuffed Zucchini And Green Peppers Recipe

Recipe By Slurrp

Rice-and-meat-stuffed zucchini and green peppers is a delicious and hearty dish that combines the flavors of tender zucchini and green peppers with a flavorful rice and meat filling. The zucchini and green peppers are hollowed out and filled with a mixture of cooked rice, ground meat, onions, and spices. The stuffed vegetables are then baked until tender and the filling is cooked through. This dish is perfect for a satisfying weeknight dinner or a special occasion meal.

4.3
24 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr 30m.total
Rice-And-Meat-Stuffed Zucchini And Green Peppers
plan
Bookmark

ingredients serve

Ingredients for Rice-And-Meat-Stuffed Zucchini And Green Peppers Recipe

  • 0.67 Medium Zucchini
  • 0.67 Green Peppers
  • 0.17 pound Ground Meat
  • 0.17 cup Cooked Rice
  • 0.17 Onion, Diced
  • 0.17 teaspoon Garlic Powder
  • 0.17 teaspoon Paprika
  • 0.08 teaspoon Salt
  • as per your need Fresh Herbs For Garnish

Directions: Rice-and-meat-stuffed Zucchini And Green Peppers Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Cut the tops off the zucchini and green peppers and hollow them out, removing the seeds and membranes.
  • STEP 3.In a large skillet, cook the ground meat and onions until the meat is browned and the onions are softened.
  • STEP 4.Add the cooked rice, spices, and salt to the skillet and stir to combine.
  • STEP 5.Fill the hollowed-out zucchini and green peppers with the rice and meat mixture.
  • STEP 6.Place the stuffed vegetables in a baking dish and cover with foil.
  • STEP 7.Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender and the filling is cooked through.
  • STEP 8.Serve the stuffed zucchini and green peppers hot, garnished with fresh herbs if desired.

Cooking Tips

  • You can use any type of ground meat you prefer, such as beef, chicken, or turkey.
  • Feel free to add additional vegetables to the filling, such as diced tomatoes or corn.
  • If you have any leftover filling, you can use it to stuff bell peppers or tomatoes.
  • These stuffed vegetables can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
  • To reheat leftovers, simply place them in a baking dish and heat in the oven at 350°F (175°C) until warmed through.

Storage and Serving

  • Leftover stuffed zucchini and green peppers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To serve, simply reheat in the oven or microwave until warmed through.
  • This dish pairs well with a side salad or crusty bread for a complete meal.
Nutrition
value
272
calories per serving
14 g Fat15 g Protein21 g Carbs3 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    15g
  • Carbs
    21g
  • Fiber
    3g

MacroNutrients

  • Carbs
    21g
  • Protein
    15g
  • Fiber
    3g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    100mg
  • Iron
    5mg
  • Vitamin A
    618mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    44mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    < 1mg
  • Phosphorus
    173mg
  • Selenium
    13mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp